Salsa Di Parmigiano Parmesan Dip Recipes

SALSA DI PARMIGIANO (PARMESAN DIP)

Steps:

• Remove any rind from the cheeses and chop the cheeses into rough 1-inch chunks.
• Place the cheese in a food processor with the garlic, oregano, and red pepper flakes and pulse until reduced to the size of fine pea gravel.
• Stir in the green onion, olive oil and black pepper and pulse again.
• Cover and let stand at room temperature for at least 4 hours before using.
• **Cook time does not include letting stand at room temperature for 4 hours before serving.

SALSA DI PARMIGIANO

Steps:

• Place all ingredients except olive oil into the bowl of a food processor.
• Pulse for 10 seconds while adding olive oil.
• Scrape sides and pulse for another 10-15 seconds until cheese is chopped into small granules.
• Transfer mixture into a sealed container and refrigerate for up to one week.
• *** Bring to room temperature before serving.

PARMESAN SALSA ( ITALIAN GLOP)

Steps:

• Place all of the ingredients in the bowl of a food processor. Pulse for about 10 seconds, to break the cheese into small granules. (Use a rubber spatula to scrape down and recombine between every couple of pulses.).
• Let sit under refrigeration over night for best flavor.
• Bring to room temperature before serving.
• Transfer the salsa to a sealed container and refrigerate for up to a Month. If it lasts that long!
• Note: This is addicting! Serve it as a topping for bread, toss with pasta, spoon over fresh sliced tomatoes, the possibilities are endless.